San Francisco Cioppino

Ingredients

• 2 pounds canned tomatoes fresh peeled seeded chopped canned (or 1 28-ounce can of tomatoes)
• 24  clams scrubbed well
• 3 cups wine dry white
• 4 pounds crabs cooked (approximately 2 lbs each)
• 2 pounds fish fillet fresh white cut into large pieces
• 1 tablespoon basil fresh finely chopped
• 1 tablespoon basil fresh finely chopped
• 8 servings parsley fresh chopped
• 3 large cloves garlic minced
• 1 teaspoon pepper fresh black
• 0.3 cup olive oil 
• 1 teaspoon oregano fresh chopped
• 0.8 pound shrimp raw deveined peeled
• 0.8 pound scallops 
• 3 ounces tomato paste 
• 1 medium onion yellow finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• pot
• sieve
• cheesecloth

Directions

1. Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3. Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
4. Add the onion and garlic and saut over medium heat until soft, but not browned.
5. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
6. Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
7. Add the clams and heat for a scant 1 minute.
8. Sprinkle with parsley and serve immediately from the pot.